Hummus and Tahini Dip with Chantenay Carrots
2 x 400g tins chickpeas, drained and rinsed
2 cloves garlic, peeled and crushed
100ml tahini paste
4 tbsp Hillfarm rapeseed oil
2 tbsp lemon juice
50g pine nuts, toasted
Chantenay carrots, to serve
Place the chickpeas, garlic and tahini in the bowl of a food processor and whizz to a smooth puree. With the motor running, add 3 tbsp of the rapeseed oil and the lemon juice. Season well with sea salt and black pepper. Place the hummus in a bowl, scatter over the toasted pine nuts and drizzle with the remaining oil.
Serve with the Chantenay carrots for dipping.
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